Cooking Rice

There are many types of rice available today. I recommend the Lundberg brand over all others. This rice is grown in California, is organic, and contained the lowest levels of arsenic when tested by independent labs for the USDA.

I prefer short grain brown rice - I even prefer to grind into flour for baking.

2 cups water or broth of choice
1-1/2 cups rice of choice (rinse well in colander before cooking)
OPTIONAL:
pinch of sea salt
spices (up to 1 tablespoon mixed spices) and/or dried or frozen vegetables of choice (up to 1 cup)

Place rice into colander; rinse thoroughly; drain thoroughly.

Place rinsed rice into medium saucepan that has a lid.

Add water or broth to pan; stir in spices or vegetables (optional).

Place pan over medium heat and bring to a soft boil; place lid on saucepan and drop heat to medium/medium low; place on lid.

Cook according to type of rice (the package will instruct you)

Cook until all liquid is evaporated and rice is tender; fluff with fork; serve.

Servings: about 3 cups cooked rice

Risotto

After much thought and a few trys (and fails) I have finally developed a replacement for the dairy-laden wonderfulness of Risotto - Enjoy!

2 cups cooked organic short grain brown rice (Lundberg)
1 cup water, or milk of choice (rice milk, or coconut milk), or broth of choice
2 tablespoons oil of choice (pure olive oil - Trader Joes)
1/4 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon onion powder, or 1 tablespoon onion flakes
1/4 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon dry mustard powder
pinch of black pepper (optional)

Place cooked rice in medium saucepan; add liquid and oil; stir to combine; place pan over medium low heat.

In a small airtight container, combine sea salt, garlic powder, onion powder, cumin, coriander, mustard powder, and black pepper; place on lid and shake vigorously.

Sprinkle spice mix over rice; stir to combine; place lid on pan; cook, stirring occasionally, until desired thickness is reached and rice is heated through.

Serve immediately.

Servings: about 2-1/2 cups (family of 4)
Cook time: about 10 minutes

Best Bacon, ever!

Hate the smell that lingers all day, the incredible greasy mess - buck the trend and bake that bacon, baby!

12 - 16 ounces uncured, nitrate-free bacon (Beelers, Applegate Farms, W Brand)
Half sheet rimmed baking pan
Aluminum foil

1. Place baking rack into the second position; preheat oven to 400 degrees F; line rimmed baking sheet with foil.
2. Lay bacon in a single layer (slightly over-lapping if necessary); place into preheated oven; bake 12 minutes; remove sheet from oven; flip bacon over; return to oven; bake 10 - 12 minutes.
3. Remove sheet from oven; remove bacon to paper-towel lined plate; serve immediately.
4. Set tray aside to cool; remove foil carefully so grease does not run out; place in trash.

Servings: 12 -18 slices
Preheat: 400 degrees F
Prep time: 5 minutes
Baking time: 20 - 25 minutes

ADHD - ADD Food Mediated

NPR report on THE LANCET article detailing a large study in The Netherlands.

Here is the transcript from the radio piece that ran on NPR in early 2011 concerning this study. Very interesting - FOOD MATTERS!

Heard on All Things Considered

Copyright ©2011 National Public Radio®. For personal, noncommercial use only.

March 12, 2011 - 

GUY RAZ, host:  ADHD - or attention deficit hyperactivity disorder - is said to affect up to 10 percent of American children, and almost 3 million of those kids take medication to control it.

But Dutch researcher Lidy Pelsser says as many as two-thirds of those kids may not need medicine at all. It's a conclusion she recently published in the British medical journal Lancet. And Pelsser, who runs the ADHD Research Centre in the Netherlands, argues that in many cases, behaviors usually associated with ADHD can be controlled by changes in diet.

Dr. LIDY PELSSER (ADHD Research Centre): ADHD, it's just a couple of symptoms; it's not a disease. We should look for the cause of it. Like in eczema, the skin is affected. But a lot of people get eczema because of a latex allergy, or because they are eating a pineapple or strawberries.

And I think there is a paradigm shift needed. If a child is diagnosed ADHD, we should say OK, we have got those symptoms; now, let's start looking for the cause.

RAZ: The majority of children who are diagnosed ADHD are given medication, but you believe that this research suggests that many of those children may not need it, that they may simply need to alter their diets.

Dr. PELSSER: Well, what we know now is that in 64 percent of children with ADHD, ADHD is caused by food. It's a hypersensitivity reaction to food. So then, there is 36 percent left. In those children, we could start - research for dyslexia, for highly talented, or maybe children who are not so talented and who have to do too much in school and just don't manage to do it, and they are getting distracted, too, and they start fidgeting, too.

RAZ: Now, you're not saying that some children with ADHD should not be given medication, right? I mean, you're saying that even...

Dr. PELSSER: No.

RAZ: ...with your research, some kids will still need medication.

Dr. PELSSER: Yes. I think in all children, we should start with a diet research. And if that is not successful, if behavior doesn't - changes, well then we do need drugs. Of course, we do need them. But now, we are giving them all drugs, and I think that's a huge mistake.

RAZ: Explain how you tested the children. What did you feed them, for example?

Dr. PELSSER: In fact, we started with a very elaborate diet. And after two weeks, we made an inventory of the problems. If the problems still were there, we started to restrict the diet until we came to that few food diet - with only rice, turkey, pear and lettuce - and water.

RAZ: And we can know - or you say that your research shows that it only takes about five weeks to determine whether...

Dr. PELSSER: Yes, five weeks of diet. Parents should not start a diet for a year or so. It's only five weeks to find out whether diet is the cause.

RAZ: Right.

Dr. PELSSER: And if it isn't, that child can have drugs, of course. And if it is the diet, then we start to find out which foods are causing the problems.

RAZ: Right. But how would a parent listening now go about trying this? I mean, what should they do? You know, should they go talk to the doctors?

Dr. PELSSER: Well, we have got the good news that food is the main cause of ADHD. We've got the bad news that we have to train physicians to monitor this procedure because it cannot be done by a physician who is not trained.

RAZ: Now, did you hear from any of the schoolteachers of these kids, or even the physicians who describe changes in behavior?

Dr. PELSSER: Well, in fact, they were flabbergasted. After the diet, they were just normal children with normal behavior. They were no more easily distracted. They were no more forgetful. There were no more temper tantrums. Some teachers saying that they never thought it would work - it was so strange that a diet would change the behavior of a child as thoroughly as they saw it. It was a miracle, a teacher said.

RAZ: That's Lidy Pessler. She's from the ADHD Research Center in Eindhoven, in the Netherlands. She led a study that links diet to ADHD. It was published in the latest issue of the journal Lancet.

Dr. Pessler, thank you so much.

Ms. PESSLER: I was glad to join you.

Copyright © 2011 National Public Radio®. All rights reserved. No quotes from the materials contained herein may be used in any media without attribution to National Public Radio. This transcript is provided for personal, noncommercial use only, pursuant to our Terms of Use. Any other use requires NPR's prior permission. Visit our permissions page for further information.

NPR transcripts are created on a rush deadline by a contractor for NPR, and accuracy and availability may vary. This text may not be in its final form and may be updated or revised in the future. Please be aware that the authoritative record of NPR's programming is the audio."

Frozen Vanilla Cream

I use pure vanilla extract, which is available at most good health food stores. This frozen treat is very smooth and creamy, has a strong vanilla flavor, and may fool many - it is free of eggs, casein/lactose, soy, nuts, peanuts, wheat, and gluten.

Equipment

Saucepan

Wire whisk

Large metal spoon

Large glass bowl

Plastic storage wrap

Ice Cream of Frozen Yogurt Maker (Cuisinart)

Spatula

Freezer-safe storage container

Ingredients

3 cups water

1-1/2 cups cane sugar

1/2 cup Vance's DariFree powder

1 tablespoon pure olive oil, or oil of choice

1/2 teaspoon pure vanilla extract

1/8 teaspoon sea salt

1. Pour water into medium saucepan; whisk in cane sugar.
2. Place saucepan over medium heat; cook until very hot (not boiling), stirring occasionally.
3. Using wire whisk, beat in DariFree powder; whisk until completely smooth.
4. Whisk in olive oil, pure vanilla extract, and sea salt.
5. Bring to a slow boil; whisking frequently; remove from heat.
6. Immediately, pour mixture off into large glass bowl to cool. Once mixture is cooled to room temperature, cover bowl tightly with plastic; refrigerate until chilled throughout (at least 6 hours).

6 to 24 hours later

1. Prepare ice cream maker according to manufacturers instructions.
2. Pour chilled cream mixture into ice cream maker; process according to manufacturers instructions (usually about 20 to 30 minutes).
3. Scoop soft-serve cream from maker into freezer container (preferably of just slightly larger volume); place in freezer until evenly chilled, about 6 hours (or eat as soft-serve immediately)!

Enjoy!

Frozen Chocolate Cream

I use pure raw cocoa powder, which is available at most good health food stores. This frozen treat is very smooth and creamy, has a wonderfully pleasing chocolate flavor, and may fool many - it is free of eggs, casein/lactose, soy, nuts, peanuts, wheat, and gluten.

Equipment

Saucepan

Wire whisk

Large metal spoon

Large glass bowl

Plastic storage wrap

Ice Cream/Frozen Yogurt Maker (Cuisinart)

Spatula

Freezer-safe storage container

Ingredients

3 cups water

1-1/2 cups cane sugar

1/3 cup Vance's DariFree powder

1/3 cup 100% pure cocoa powder (verify soy-free)

1 tablespoon pure olive oil, or oil of choice

1/2 teaspoon pure vanilla extract

1/8 teaspoon sea salt

1. Pour water into medium saucepan; whisk in cane sugar.
2. Place saucepan over medium heat; cook until very hot (not boiling), stirring occasionally.
3. Using wire whisk, beat in DariFree powder and pure cocoa powder; whisk until completely smooth.
4. Whisk in olive oil, pure vanilla extract, and sea salt.
5. Bring to a slow boil; whisking frequently; remove from heat.
6. Immediately, pour mixture off into large glass bowl to cool. Once mixture is cooled to room temperature, cover bowl tightly with plastic; refrigerate until chilled throughout (at least 6 hours).

6 to 24 hours later

1. Prepare ice cream maker according to manufacturers instructions.
2. Pour chilled cream mixture into ice cream maker; process according to manufacturers instructions (usually about 20 to 30 minutes).
3. Scoop soft-serve cream from maker into freezer container (preferably of just slightly larger volume); place in freezer until evenly chilled, about 6 hours (or eat as soft-serve immediately)!

Enjoy!

Frozen Strawberry Cream

I use freeze-dried organic strawberries, which are widely available. 4 ounces freeze-dried berries = 1 cup fresh. This frozen treat is very smooth and creamy, has a nice strawberry taste, and may fool many - it is free of eggs, casein/lactose, soy, nuts, peanuts, wheat, and gluten.

Equipment

Saucepan

Wire whisk

Large metal spoon

Large glass bowl

Plastic storage wrap

Ice Cream of Frozen Yogurt Maker (Cuisinart)

Spatula

Freezer-safe storage container

Ingredients
2-1/2 cups water
1-1/4 cups cane sugar
1/3 cup Vance's DariFree powder
12 ounces freeze-dried organic strawberries (Trader Joe's - 1 bag)
1 tablespoon pure olive oil, or oil of choice
1/2 teaspoon pure vanilla extract
1/8 teaspoon sea salt

1. Pour water into medium saucepan; whisk in cane sugar.
2. Place saucepan over medium heat; cook until very hot (not boiling), stirring occasionally.
3. Using wire whisk, beat in DariFree powder; whisk until completely smooth.
4. Add freeze-dried strawberries (remove the packet of silica prior to adding); stir berries in.
5. Whisk in olive oil, pure vanilla extract, and sea salt.
6. Bring to a slow boil; whisking frequently; remove from heat.
7. Immediately, pour mixture off into large glass bowl to cool. Once mixture is cooled to room temperature, cover bowl tightly with plastic; refrigerate until chilled throughout (at least 6 hours).

6 to 24 hours later

1. Prepare ice cream maker according to manufacturers instructions.
2. Pour chilled cream mixture into ice cream maker; process according to manufacturers instructions (usually about 20 to 30 minutes).
3. Scoop soft-serve cream from maker into freezer container (preferably of just slightly larger volume); place in freezer until evenly chilled, about 6 hours (or eat as soft-serve immediately)!

Enjoy!